باستا بابارديلي مع الزعفران الذهبي

Mediterranean 10 Mins Prep · 20 Mins Cook

1. Bring a large pot of salted water to a boil.
2. In a small bowl, gently crush the saffron threads between your fingers to break them up and release their flavour. Pour the hot (not boiling) water over the crushed threads and allow to steep for 10-15 minutes. The longer the better.
3. Add the non-alcoholic wine or chicken stock to a saucepan. Place the pan over a medium heat and bring to a simmer. Continue to simmer until the liquid reduces by half, approx. 3-5 minutes. Then reduce the heat to medium-low. Cube 100g of cold butter. Swirl in 2 cubes of the butter, one piece at a time, stirring constantly to emulsify. Follow with the crème fraîche, as well as the saffron and its liquid and a good pinch of salt. Stir to combine and simmer briefly until slightly thickened, approx. 2 minutes. Remove from the heat.
4. Cook the pasta according to the package directions or until al dente. Transfer the pasta directly to the sauce with tongs, along with the final block of butter. Toss to coat until the butter has melted. Loosen the sauce with a small amount of pasta cooking water, if needed. Season with salt to taste.
5. Divide the pasta among bowls and top with a sprinkling of saffron threads. Serve immediately.

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